A simple way to stretch out your Jerusalem artichokes, and equally tasty with sweet potatoes or swede instead of potatoes. 4-6 side servings.

1 tablespoon fresh lemon juice

250 g Jerusalem artichokes

800 g potatoes, peeled and cut into chunks

100 ml crème fraîche or sour cream

4 tablespoons butter

Salt and pepper to taste

Small pinch of freshly grated nutmeg

Fill a pan with cold water and add the lemon juice. Scrub the artichokes and cut them into 2-finger-width pieces and add them to the pan. Bring to the boil, cover and simmer until almost tender, about 10 minutes. Add the potatoes and salt, cover the pan and simmer until all the vegetables are very tender, about 15 minutes, and then drain them. Put the pan over the lowest heat, add the crème fraîche and butter and mash until they're almost smooth and season to taste with salt, pepper and nutmeg.

Carrot and Artichoke Soup

Serves 6 - 8 people

700 g (1&1/2 lb) jerusalem artichokes

3 celery stalks, chopped

450 g (1 lb) carrots

1 medium onion, chopped

75 g (3 oz) butter

1.5 L (3 pints) light stock

salt and freshly ground pepper

Peel and slice artichokes then put them into a bowl of cold water to prevent them from discolouring. Peel and slice the carrots. Melt the butter in a cooking pot and soften the onion and celery for 5 minutes, then stir in the carrots and artichokes. Add some salt and put the lid on and let the vegetables sweat for 10 minutes on a low heat. Then pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft. Then liquidise the soup. Taste to check the seasoning, re-heat and serve.